Classic Norwegian Christmas cookies although they
originally come from French found on tine.no
These are easy and quick made cookies to bake for Christmas. With their delicious spicy flavor, they are perfect for serving together with a delicious blue cheese or simply for dipping in the gløgg.
125 g [4,4 oz] dairy butter
125 g [4,4 oz] sugar
100 g [3,5 oz] Golden Syrup (Lyle’s or similar)
100 g [3,5 oz] finely chopped, scalded almonds
3 tablespoons cream
1 teaspoon cinnamon
1 teaspoon clove
¼ teaspoon of pepper
1 teaspoon of horn salt (Ammonium bicarbonate)
300 g [10.5 oz] flour
How to do it
 This gingerbread dough should be placed cold for a while before making the cookies, usually overnight. Stir butter and sugar white and stir in the golden syrup. Mix the other ingredients together and stir the mixture into the butter/sugar mix.
 Roll the gingerbread dough int0 sausages with a diameter of about 2,5 cm / 1 in. Wrap the sausages in plastic foil and place them in the refrigerator to harden. Leave them for at least a couple of hours, preferably overnight.
 Set the oven to 175° C / 345° F and cover a baking sheet with baking paper.
 Cut the dough sausags into thin slices and place them on the baking paper. Bake the gingerbread cookies in the middle of the oven for about 10 minutes. Cool them on the grid and store them in a tight cake tin.